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The Classical Cookbook: Revised Edition, by Andrew Dalby, Sally Grainger
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Fifty recipes from the ancient world are presented in a fresh, new design alongside reproductions of ancient wall paintings, mosaics, vases, and household objects. Originally published in 1996, The Classical Cookbook was the first book about ancient dining to draw from both Greek and Roman writings. Each chapter describes a different social gathering and the food that might have been served on such an occasion. From a menu inspired by Homer’s Odyssey in 700 B.C., to the offerings at a typical Greek symposium or drinking party in fourth century Athens, to the special treats at a Macedonian wedding feast, the recipes presented here suggest the true variety of food and social life in the ancient Mediterranean.
Enjoy Parthian chicken, fish in coriander sauce, squash Alexandria-style, cabbage the Athenian way, pancakes with honey and sesame seeds, and many more tasty dishes. Each original recipe is followed by a version for today’s cook.- Sales Rank: #561290 in Books
- Brand: Brand: J. Paul Getty Museum
- Published on: 2012-05-08
- Original language: English
- Number of items: 1
- Dimensions: 8.75" h x .90" w x 6.75" l, 1.49 pounds
- Binding: Hardcover
- 160 pages
- Used Book in Good Condition
Review
"An affectionate introduction to the ebullience of Greek and Roman culture."--Los Angeles Times
About the Author
Andrew Dalby is a classics scholar, linguist, and food historian. He is the author of Venus: A Biography (Getty Publications, 2005) and Dangerous Tastes: The Story of Spices (University of California Press, 2000). Sally Grainger is a former professional chef and a food historian specializing in ancient baking techniques. She is the author of Cooking Apicius: Roman Recipes for Today (Prospect Books, 2006).
Most helpful customer reviews
65 of 66 people found the following review helpful.
Lovely combination of recipes and historical information
By M. Gacsaly
Excellent book for both its recipes (easy to follow with directions given for both the English and American cook) and its description of Roman life, for both the Roman commoners and the citizens of stature. If you want to have a Roman banquet, or a simple, traditional Roman meal, this is an ideal book. I especially enjoyed the well-written sections on Roman history, which perfectly integrate the recipes with what we know about the people's lives and the ingredients which were available to them. I looked at every Roman cookbook I could find, in both the USA and England, and my three favorites are: Classical Cookbook, by Dalby and Grainger, and, A Taste of Ancient Rome, by Ilaria Giacosa, and Roman Cookery, by Mark Grant. The latter two have more recipes than the first, but Classical Cookbook is a quality book with exquisite pictures, illustrations and explanations.
14 of 14 people found the following review helpful.
Excellent
By Cosmas Bisticas
Fifteen years after it's original release this book remains one of the best on the subject. I would like to clarify that, as the authors point out through references to Odysseus, Philoxennus, Macedonia etc. it explains very cleary that the Greeks were those who elevated cookery into an art,through trial and error and endless experimentation. It focuses primarily on techniques and recipes that originated in ancient Greecemuch later to be passed on to ancent Rome. I make this point as a reviwer has incorrectly given the impression that the book focuses primarily on Roman cookery. One might argue that they at that time in history they were one in the same as Romans brought Greek slaves and free Greek cooks to prepare their meals for them ultimately consuming the same dishes. Over time, the simple dishes introduced by the Greeks became more complicated and lavish, an evolution that has continued till today. There are several other books available that cover this period in detail.
Having made the above points, the author has done an excellent job in the first 30 pages of the book to explain the intricacies of the recipes that follow, explaining the ingredients used, where to find them and substitutions that can be made in order to get an approximate idea of what the Ancient Greeks and later the Romans enjoyed at their tables. It is a good read regardless if you plan to execute the recipes or not.
9 of 10 people found the following review helpful.
Try the Roman Mushrooms
By Rebecca Menes
An excellent historic cook book. Solid history. Author is careful with the reconstructions, explaining what is known, and what is inferred, for each recipe. And the recipes are good. I especially like the mushrooms with fish sauce and honey. Try it.
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